Summer Lentil Chickpea Salad

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Recipe from Two Peas and Their Pod

A fresh and hearty Summer Lentil Chickpea Salad made with lentils, chickpeas, charred corn, cucumber, tomatoes, sweet peaches, feta, and fresh basil, all tossed in a bright lemon-Dijon dressing. This easy summer salad is perfect for lunch, picnics, barbecues, and meal prep.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: chickpea, cucumber, lentil, peach

Servings:

Calories: 312kcal

Ingredients

For the salad:

1 (15 oz) can lentils, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 cup charred corn
1 cup diced cucumber
1 cup grape tomatoes, halved
1 large peach chopped
1/3 cup feta cheese
1/3 cup chopped basil
2 green onions, chopped

For the dressing:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon chopped basil
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Kosher salt and black pepper, to taste

Instructions

Combine the Salad. In a large bowl, combine the lentils, chickpeas, charred corn, cucumber, tomatoes, peach, feta, basil, and green onions.
Make the Dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, basil, Dijon mustard, honey, garlic, salt, and pepper until combined.
Toss and Serve. Pour the dressing over the salad and gently toss until everything is well coated. Serve immediately or chill until ready to serve.

Notes

Canned lentils and chickpeas keep this recipe quick and easy, but you can use cooked lentils and chickpeas if you prefer.
Fresh corn is especially delicious when charred, but frozen corn can be used in a pinch.
For the best flavor, use a ripe but firm peach.
The salad can be served immediately or chilled before serving.
Leftovers will keep in the refrigerator for up to 2 days.

Nutrition